Beautiful

tangerinegreen555

Well-Known Member
You want us to guess the exact type of cancer?

PS what do we win? Bacon is a prize I'd work for
You will absolutely positively have to try my Hungarian paprika bacon someday.

I have to find a thin lean slab preferably with the rind attached (that's a tall order).

My local butcher shop went out of business when the owner died.

Thanks Giant Eagle and Walmart. I'll ask my buddy who raises pigs this spring.
 

curious2garden

Well-Known Mod
Staff member
You will absolutely positively have to try my Hungarian paprika bacon someday.

I have to find a thin lean slab preferably with the rind attached (that's a tall order).

My local butcher shop went out of business when the owner died.

Thanks Giant Eagle and Walmart. I'll ask my buddy who raises pigs this spring.
Lean? For me with bacon it's the fatter the better. Right now you would LOVE the commissary. We have tons of pork bellys (skin on), lean, fat whatever blows your skirt up for cheap. Although frankly lean or fat you can't go wrong with bacon. I could live on slabs of Nueske's! Thanks God.
 

tangerinegreen555

Well-Known Member
Lean? For me with bacon it's the fatter the better. Right now you would LOVE the commissary. We have tons of pork bellys (skin on), lean, fat whatever blows your skirt up for cheap. Although frankly lean or fat you can't go wrong with bacon. I could live on slabs of Nueske's! Thanks God.
It expands when I make it. Lean is a must.

If you used normal size bacon slabs, it winds up looking like a sci-fi creation.

Been there, done that.
 
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